A community feasibility study of a cooking behavior intervention in African-American adults at risk for cardiovascular disease: DC COOKS (DC Community Organizing for Optimal culinary Knowledge Study) with Heart.
A community feasibility study of a cooking behavior intervention in African-American adults at risk for cardiovascular disease: DC COOKS (DC Community Organizing for Optimal culinary Knowledge Study) with Heart.
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DOI：
10.1186/s40814-020-00697-9
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发表时间：
2020
影响因子：
1.7
通讯作者：
Wallen GR
中科院分区：
文献类型：
--
作者：
Farmer N;Powell-Wiley TM;Middleton KR;Roberson B;Flynn S;Brooks AT;Kazmi N;Mitchell V;Collins B;Hingst R;Swan L;Yang S;Kakar S;Harlan T;Wallen GR
近年来，烹饪干预越来越受欢迎。通过荟萃分析和系统评价的评估显示，饮食质量报告和烹饪信心的变化是一致的，但心血管（CVD）生物标志物没有变化。评估或报告行为机制作为这些结果的解释因素的干预措施很少。此外，在文献中，对健康差异或食物获取受限的社区中烹饪干预措施的评价很少受到关注。本研究将分两个阶段进行。第一阶段将评估生活在城市食物沙漠中的非洲裔美国成年人目标人群的可接受性。第二阶段将包括在社区厨房环境中进行为期6周的烹饪干预。将进行干预前后的临床检查和生物标志物收集访视，以及饮食和烹饪技能评估。主要成果包括烹饪行为和可行性措施。次要结果与饮食质量，心理社会因素，CVD生物标志物和食品环境措施有关。本研究旨在证明以社区为基础的烹饪干预的可行性，并提供必要的信息，以规划未来的干预措施，确定烹饪行为作为非洲裔美国成年人参与烹饪干预的结果，特别是与饮食和生物标志物的结果。本研究于2020年3月12日在ClinicalTrials.gov（NCT 04305431）上注册。
Cooking interventions have increased in popularity in recent years. Evaluation by meta-analyses and systematic reviews show consistent changes in dietary quality reports and cooking confidence, but not of cardiovascular (CVD) biomarkers. Interventions evaluating or reporting behavioral mechanisms as an explanatory factor for these outcomes has been sparse. Moreover, evaluations of cooking interventions among communities with health disparities or food access limitations have received little attention in the literature. This study will occur over two phases. Phase 1 will assess acceptability among the target population of African-American adults living within an urban food desert. Phase 2 will consist of a 6-week cooking intervention delivered at a community kitchen setting. Pre and post intervention visits for clinical examinations and biomarker collection will be conducted, as well as dietary and cooking skill assessments. Primary outcomes include cooking behavior and feasibility measures. Secondary outcomes are related to dietary quality, psychosocial factors, CVD biomarkers, and food environment measures. This study seeks to demonstrate feasibility of a community-based cooking intervention and to provide necessary information to plan future interventions that identify cooking behavior as an outcome of participation in cooking interventions among African-American adults, especially in relation to dietary and biomarker outcomes. This study was registered at ClinicalTrials.gov (NCT04305431) on March 12, 2020.
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影响因子：
4
作者：
Abuhamdeh, Sami;Csikszentmihalyi, Mihaly
通讯作者：
Csikszentmihalyi, Mihaly
影响因子：
5.5
作者：
Bowen, Deborah J.;Kreuter, Matthew;Spring, Bonnie;Cofta-Woerpel, Ludmila;Linnan, Laura;Weiner, Diane;Bakken, Suzanne;Kaplan, Cecilia Patrick;Squiers, Linda;Fabrizio, Cecilia;Fernandez, Maria
通讯作者：
Fernandez, Maria
影响因子：
4.7
作者：
Ames, Nancy J.;Peng, Claudia;Powers, John H.;Leidy, Nancy Kline;Miller-Davis, Claiborne;Rosenberg, Alice;VanRaden, Mark;Wallen, Gwenyth R.
通讯作者：
Wallen, Gwenyth R.
影响因子：
1.6
作者：
Condrasky, Margaret D.;Baruth, Meghan;Wilcox, Sara;Carter, Chad;Jordan, Jeannette F.
通讯作者：
Jordan, Jeannette F.
影响因子：
4
作者：
Billingham SA;Whitehead AL;Julious SA
通讯作者：
Julious SA